Use a saucepan to melt the chocolate. Add sugar and softened butter. Take out of the fire.
To the preparation, add the egg yolks. Crumble the small butters and fold them into the dough. Mix thoroughly to ensure a homogeneous preparation.
Place the dough in a fairly high mold (charlotte mold type) and freeze for 1h30. Place the cake in the refrigerator for another 2 hours. Chill before serving.
Enjoy !
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